:CACAO SHOP:

MAMA AMOR

This cacao is harvested in the Suchitepéquez Mountains of the Guatemalan Pacific front: the largest area of cacao forests in Central America during Pre-Columbian times. For millennia, the art of agriculture and hybridization was mastered in these mountains.

Through generations of alchemy, this cacao’s flavor has been crafted to be fruity, acidic, rich in fats, and offer caramel bittersweet aromas typical to fermented ceremonial grade cacao.

The 15 women of this collective reestablished an old regional tradition of cultivating cacao in a beautiful way that provides their community with abundance and stability. The recent success of their delicious production allows them to develop their artisan workshop and propose an authentic quality of single-origin cacao.

• Diversre criollo hybrids

• Fermented for 5 days in baskets covered with banana leaves

• Women’s collective

• Fruit forest village

• Abundance of rivers

• Altitude 550m

• Suchitepequez region

This ancestral cacao is the product of ´´Tuqtuquilal´´, a regenerative center that uses reforestation to empower cacao. The collective is focusing on the exchange of information to develop sustainable living solutions for the benefit of the local Q’eqchi community and visitors alike. The center is a start-up non-profit that grows organic cacao.

This cacao is grown in the mountain region of Alta Verapaz, close to the famous waterfalls of Semuc Champey, and at the mouth of the Lanquin River.

The collective’s focus on breed selection allows them to distribute highly aromatic criollo hybrid beans that are carefully fermented, dried, selected, and processed.

• Selected local criollo Hybrids

• Fermented for 9 days in large wooden cases

• Permaculture impact center

• Farmers cooperative involving 60 families

• Mountian-side cacao forests

• Altitude 400-600m

• Alta Verapaz region